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Carrot Mochi with Pistachio Dukkah

Carrot Mochi with Pistachio Dukkah: A Sweet and Spicy Surprise

Carrot Mochi with Pistachio Dukkah is a delicious gluten-free dessert that combines sweet carrots and crunchy pistachios with aromatic spices, perfect for gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 squares
Course: Appetizer
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Carrot Mochi Ingredients
  • 3 cups chopped fresh carrots
  • 1 cup carrot juice Substitute with orange juice if desired
  • 1 tsp kosher salt Essential for balancing flavor
  • 1 cup mochiko (sweet rice flour) Ensure gluten-free
  • 2 cups water For boiling carrots
  • 2 tbsp unsalted butter Replace with vegan butter for dairy-free
  • 1 tbsp extra-virgin olive oil Drizzle for serving
  • 1 cup pickled carrots For serving
  • 1 cup mixed fresh herbs Such as dill, mint, and sorrel
Dukkah
  • 1 tbsp toasted coriander seeds Toast until fragrant
  • 1 tbsp toasted cumin seeds Adds earthiness
  • 1 cup chopped and toasted raw pistachios Can substitute with sunflower or pumpkin seeds
  • 2 tbsp white sesame seeds Can replace with hemp seeds
  • 1 tsp crushed red pepper Adjust to taste
  • 1 tsp flaky sea salt Optional

Equipment

  • Steamer basket
  • Blender or food processor
  • mixing bowl
  • Skillet
  • parchment paper
  • pot

Method
 

Dukkah Preparation
  1. In a dry skillet over medium heat, toast the coriander and cumin seeds for 2-3 minutes until fragrant. Remove from heat and let cool.
  2. In a bowl, combine the toasted seeds with chopped pistachios, white sesame seeds, crushed red pepper, and flaky sea salt. Mix well and set aside.
Carrot Mochi Preparation
  1. In a medium pot, add chopped carrots and cover with water. Bring to a boil, then reduce to simmer and cook for 10-15 minutes until tender. Drain.
  2. Transfer the drained carrots into a blender, add carrot juice and blend until smooth, adjusting with reserved cooking liquid if necessary.
  3. Combine carrot puree with kosher salt and mochiko in a mixing bowl. Stir until smooth; adjust mochiko as needed for texture.
  4. Prepare a steamer basket lined with parchment. Spoon the mochi dough into the basket and steam for 20-25 minutes.
  5. Let the mochi cool on a wire rack for 10 minutes and then cut into squares.
  6. Serve the mochi topped with Pistachio Dukkah, pickled carrots, mixed fresh herbs, and a drizzle of olive oil.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 4gVitamin A: 4500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Pairs perfectly with a refreshing green salad or roasted vegetables for a delightful meal. Store leftovers wrapped in parchment at room temperature for one day.

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